Miso Vegetable Noodle Bowl

Asian vegetables are barely cooked in simmering broth so they remain crisp and their vibrant colors stay intact. Yellow miso, milder than red, keeps the flavor mellow.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 25%
  • Fat: 5.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 2.7g
  • Protein: 14.2g
  • Carbohydrate: 29.5g
  • Fiber: 5.8g
  • Cholesterol: 0.0mg
  • Iron: 3.6mg
  • Sodium: 948mg
  • Calcium: 158mg


  • 4 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
  • 3 cups water
  • 3 cups vegetable broth
  • 1 1/2 cups frozen shelled edamame, thawed
  • 1 cup thinly sliced napa (Chinese) cabbage
  • 1 cup (1/8-inch) diagonally cut carrot
  • 1 cup thinly sliced red bell pepper
  • 1 cup diagonally cut snow peas
  • 1 cup thinly sliced shiitake mushroom caps
  • 1/2 cup finely chopped green onions
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced peeled fresh ginger
  • 3 tablespoons yellow miso (soybean paste)
  • 2 teaspoons chile paste with garlic
  • 2 tablespoons minced fresh cilantro
  • Lime wedges (optional)


  1. Cook noodles in a Dutch oven according to package directions, omitting salt and fat. Rinse with cold water; drain.
  2. Bring water and broth to a boil in pan. Add noodles, edamame, and next 6 ingredients (edamame through onions). Remove from heat.
  3. Combine juice, ginger, miso, and chile paste, stirring with a whisk; stir into soup. Sprinkle with cilantro; serve with lime wedges, if desired.
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